Combine all ingredients. Pour into jelly roll pan and bake for 20 to 30 min until tests done. Remove from oven, but keep oven on. Slice cookies into thirds [the long way] and across in ½ inch slices. Remove half, and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right containers for one week at room temp or a month in freezer!

I did a white cake with sliced almonds, dried cherries and grand-marnier for the flavouring. Other ideas:

chocolate cake with peanuts/ kahlua or banana liqueur for flavour

white cake with apricots/pecan and vanilla extract

white cake with lemon flavour, poppy seeds and dried blueberries

chocolate cake with walnuts and maple flavour and raisins

Chocolate with cherry brandy, dried cherries and pecans

white cake with orange peel, dried cranberries and almonds.

I could go on forever but think of your favourite flavouring, what is it? Ok, now what fruit do you enjoy? There are so many dried fruits available now and then toss in a nut, also many options! You could make one batch into two different flavours if you wanted to! Have fun with it and I’d love to hear what you think!!

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3 Responses to "Gluten Free Biscotti"

your biscotti were great thanks for the sample haven’t tried the jelly but I will thru the holiday. Hope everyone enjoyed last sunday I know we did and am glad that part is over with only to carry on this weekend. Have a Merry Christmas Love ya, Andre